Happy Chicken Irinaaunalunj Recipe

Prepare and marinate

Cut ribs into bite-size pieces if not already cut. Pat dry with paper towels. In a large bowl combine 3 tbs light soy sauce, 2 tbs oyster sauce, 1 tbs fish sauce, 1.5 tbs sugar, 0.5 tsp ground black pepper, 1 tbs Shaoxing wine, 2 tbs cornstarch and 1 whole beaten egg. Add the ribs and toss until every piece is evenly coated. Cover and refrigerate for at least 45 minutes, up to 4 hours (longer will deepen flavor).

Make batter and heat oil

About 20 minutes before frying, set up a deep-frying station: a heavy-bottomed pot with 1 L neutral oil and a thermometer. Heat oil to 170°C (340°F) for the first fry. In a shallow bowl whisk together 0.5 cup all-purpose flour, 0.5 cup additional cornstarch, 0.5 tsp baking powder and 0.5 tsp salt. Gradually whisk in about 0.5 cup cold water until you have a smooth, slightly thick batter (adjust water by tablespoon if needed).

First fry (set)

Working in batches to avoid crowding, dredge marinated rib pieces lightly in the dry flour/cornstarch mix (toss to coat), then dip each piece into the prepared cold batter allowing excess to drip off. Carefully lower into oil heated to 170°C (340°F). Fry until the coating sets and pieces are cooked through but not deeply browned, about 4–5 minutes per batch depending on size. Remove to a wire rack or paper towel-lined tray and let rest 5 minutes.

Second fry (crisp)

Increase oil temperature to 190°C (375°F). Fry the rested pieces again in batches until golden-brown and very crisp, about 1.5–2.5 minutes. Drain on a rack or paper towels. Keep warm in a low oven (100°C / 210°F) while preparing the glaze.

Prepare garlic butter glaze

In a large nonstick skillet or wok, heat 1 tbs vegetable oil and 3 tbs unsalted butter over medium heat until butter melts and becomes foamy. Add 10 cloves minced garlic and sauté gently until fragrant and just starting to turn golden (about 1–2 minutes) — do not burn. Add 1 tbs light soy sauce, 0.5 tsp dark soy sauce (optional for color), 2 tbs honey, 1 tsp rice vinegar, 0.25 tsp ground white pepper and 0.5 tsp sesame oil. Stir to combine and simmer 30–45 seconds until slightly thickened but still saucy. Taste and adjust balance (add a pinch of salt if needed or an extra 0.5 tbs honey for more sweetness).

Coat the ribs

Add the twice-fried rib pieces to the glaze pan in a single layer. Toss gently with tongs or a spatula to coat each piece thoroughly, cooking just 30–45 seconds to let the glaze cling and become sticky. Avoid overcooking the garlic. Remove glazed ribs to a serving platter; any excess glaze in the pan can be spooned over the ribs.

Garnish and serve

Scatter thinly sliced green onions and toasted sesame seeds over the glazed ribs. Serve immediately with steamed sticky (glutinous) rice and lime wedges on the side for a bright contrast. For family-style, place rice in bowls and top with several glazed rib pieces so each bite has sticky rice and a piece of garlic pork rib.

Make-ahead and reheating note: To re-crisp leftover ribs, warm in a 200°C (400°F) oven for 6–8 minutes on a rack, or re-fry for 1 minute at 190°C (375°F), then toss briefly in warmed glaze before serving.